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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 4 |
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I love Thai food! This tastes so fresh! Ingredients:
1/2 cup chopped fresh basil |
1/2 cup chopped fresh cilantro |
1/2 cup low sodium soy sauce |
1/2 cup fresh lime juice |
1/4 cup chopped fresh mint |
2 tablespoons molasses |
1 tablespoon peeled minced fresh ginger |
1 tablespoon olive oil |
2 teaspoons curry powder |
1/2 teaspoon crushed red pepper flakes |
4 cloves garlic, minced |
2 (10 1/2 ounce) packages firm tofu, drained |
cooking spray |
6 cups cooked vermicelli (about 12 oz. uncooked pasta) |
Directions:
1. Combine first 11 ingredients in a large baking dish; stir with a whisk until blended.
2. Cut each tofu cake crosswise into 4 slices.
3. Place tofu slices in soy sauce mixture, turning to coat slices.
4. Cover and marinate in refrigerator at least 2 hours.
5. Remove tofu slices from dish, reserving marinade.
6. Coat a large nonstick skillet with cooking spray; place over medium high heat.
7. Add tofu slices; cook 2 minutes on each side.
8. Remove from skillet; set aside, and keep warm.
9. Add reserved marinade to skillet; bring to a simmer.
10. Spoon noodles onto individual plates; top with tofu slices.
11. Drizzle marinade over tofu and noodles.
12. Yield: 4 servings.
13. Variation:.
14. I sometimes like to coat the tofu with cornstarch (after marinating) and fry the tofu until it gets crispy on the outside, then procede with recipe.
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